Fennel and Orange Salad

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Neve Tzedek

📍 Where this dish comes from: Tel Aviv, Israel · Neve Tzedek
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Fennel and Orange Salad, plated and ready to serve

This salad leans into Sephardic and Mediterranean flavor, pairing anise-forward fennel with citrus and fresh mint for something genuinely different from the Ashkenazi-heavy recipes elsewhere in this chapter.

What You’ll Need

Ingredients for Fennel and Orange Salad

Fennel and Orange Salad

Shaved fennel and citrus segments tossed with olive oil and fresh mint, a bright Sephardic-leaning salad.
Print Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Jewish
Servings: 4 servings
Calories: 120kcal

Ingredients

  • 1 large fennel bulb very thinly shaved
  • 1 orange segmented
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh mint chopped
  • Salt and black pepper to taste

Instructions

  • Combine shaved fennel and orange segments in a bowl.
  • Drizzle with olive oil and lemon juice.
  • Toss gently to combine.
  • Scatter fresh mint over top, season with salt and pepper, and serve.

Nutrition

Serving: 1serving | Calories: 120kcal | Protein: 1g | Fat: 9g | Fiber: 3g
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Cooking Fennel and Orange Salad in the kitchen

Health Benefits

  • Fennel provides fiber and vitamin C along with its distinctive anise flavor.
  • Citrus contributes vitamin C and a bright, natural sweetness.
  • A naturally light, refreshing salad that works well alongside a richer main course.
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